Pioneer Woman Breakfast Salad

Pioneer Woman breakfast salad is a fresh, creamy morning dish with hummus, baby spinach, avocado and a halved hard-boiled egg that comes together in 5 minutes. Try this easy healthy breakfast idea for busy weekday mornings or a spring brunch, since it's no-cook and keeps you full until lunch.

Spread the hummus across the bottom of the bowl before anything else goes in. Skip it and you lose the creamy base that coats the greens once you stir everything together.

Stirring the hummus up from the bottom turns it into a built-in dressing, so you never have to whisk a separate one. Broken pita chips and Everything Bagel Seasoning add crunch and savory bite that a plain egg and greens bowl can't match.

Pioneer Woman Breakfast Salad

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

1

servings

Prep time

5

minutes

Cooking timeminutes

Calories

380

kcal

Creamy hummus, crisp pita chips and a tender egg sit on a bed of spinach and avocado. Once you toss it all together, the hummus melts into a light dressing that coats every bite.

Ingredients

• 3 tbsp. hummus
  

• 2 c. baby spinach
  

• 1/4 avocado, sliced
  

• 5 grape tomatoes, halved
  

• Salt, to taste
  

• Black pepper, to taste
  

• 1 tbsp. olive oil
  

• 1 tsp. red wine vinegar
  

• 1 hard-boiled egg, halved
  

• Greek yogurt, optional
  

• Hot sauce, optional
  

• 5 Pita chips
  

• 1/2 tsp. Everything Bagel Seasoning
  

Directions

• Spread the hummus: Spread 3 tbsp. hummus across the base of a wide bowl with the back of a spoon. That gives you a creamy layer that turns into dressing later.
• Layer the greens: Top the hummus with 2 c. baby spinach, 1/4 sliced avocado and 5 halved grape tomatoes. Then sprinkle with salt and black pepper to taste.
• Dress the salad: Drizzle 1 tbsp. olive oil and 1 tsp. red wine vinegar over the vegetables. The oil and vinegar season the spinach lightly before the toppings go on.
• Add the egg: Set 1 halved hard-boiled egg on top of the salad. Then add a dollop of Greek yogurt and a dash of hot sauce if you like.
• Add the crunch: Break 5 pita chips over the top and sprinkle with 1/2 tsp. Everything Bagel Seasoning. The chips stay crisp as long as you add them right before eating.
• Stir and serve: Stir it all up, mixing in the hummus from the bottom of the plate. Enjoy it immediately while the chips are still crunchy.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this breakfast salad ahead of time?

Boil the eggs and halve the tomatoes the night before, then assemble in the morning. Add the avocado, pita chips and dressing right before eating, because they turn brown or soggy if they sit.

How long do hard-boiled eggs keep in the fridge?

Unpeeled hard-boiled eggs keep in the fridge for up to a week. Boil a batch on Sunday night and you have the protein ready for every morning.

What can I use instead of hummus?

Mashed avocado or a spoonful of Greek yogurt works as a creamy base. You lose a little of the savory flavor, so add an extra pinch of salt and a squeeze of lemon.

Can I use a fried or poached egg instead?

A fried or poached egg works great, and it takes about as long as plating the rest of the salad. The runny yolk even mixes into the hummus and makes the dressing richer.

What's the most common mistake with a breakfast salad?

Adding the pita chips too early is the usual problem, since the moisture from the tomatoes and dressing softens them fast. Break them over the top at the very end and eat right away.